Flourless Peanut Butter Chocolate Chip Cookies

Tate’s Bake Shop is Southampton’s favorite bakery! Founder, owner and baker Kathleen King makes all of Tate’s baked goods from the finest ingredients, just the way she made them when she was 11-years old and first started selling cookies at her family’s farm stand. Her business has expanded a lot since then to include cakes, pies, crumbles and lots of cookies! She is well-known for her signature cookie; thin, buttery and crispy, they are among her best-sellers along with her sour cream coffee cake and pecan pie that she ships all over the country.
Tate’s has been featured in the New York Times and the Wall Street Journal, as well as in the Washington Post, New York Post, and InStyle.

In her new book, Tate’s Bake Shop Cookbook, with a forward by Ina Garten, Kathleen shares her best-selling recipes and more. Her cookbook is “full of classic, crowd-pleasing American desserts, all made with good fresh ingredients.” According to Kathleen, “All the recipes in this book should take less time to make than it would to go to a store to buy a commercially prepared baked good, so they’re perfect for the busy holiday season when baked goodies are in high demand.”

The elves at Tate’s Bake Shop generously sent me a cookbook and a gift pack of cookies along with an extra to give away to one of you too! The cookies were happily devoured by my family who loved them. And the cookbook is nothing short of charming with recipes like Peanut Butter Bread, Apple Cream Cheese Tart, Hummingbird Cake, Squash Rolls, Creme de Menthe Pie, White Chocolate Brownies and Toffee Pecan Cookies…see? It’s hard to stop! I want to make everything!

I couldn’t resist the combination of peanut butter and chocolate in the flourless peanut butter chocolate chunk cookie recipe. One of my childhood favorites. They are one of the quickest, easiest cookies to make and will melt in your mouth whether hot from the oven or cooled.

1. Preheat oven to 350 degrees F. Grease two cookie sheets or line with silpat.

2. In a large bowl mix the peanut butter, sugar, egg, baking soda and vanilla extract until smooth and creamy. Stir in chocolate.

3. Form each cookie into a ball using a two tablespoon-sized ice cream scoop or your moistened hands. You can leave them as a ball to cook or press them down slightly with a fork making a ‘criss cross’ in them after putting them on the baking sheet.

4. Bake 12 to 15 minutes depending on the size of the cookie or until they are puffed on top and golden on the bottom. Cool them on the cookie sheets for a few minutes and then transfer them to wire racks to cool completely.

As we all crowded around the kitchen table oohing and aahing over the box of goodies Moon The Kitchen Cat was feeling left out…he’s used to being the center of attention! He had to check out what all the fuss was over…

Cinnamon Spice & Everything Nice by Irene Pisano is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.